Saturday, June 15, 2013

Chocolate Eclairs~ Baking Partners Challenge#11



Chocolate Eclairs~ Baking Partners Challenge#11

This month baking partner’s challenge is Pate a choux pastry, a French pastry. This pastry recipe is very versatile and can be used to make sweet and savory items. I selected the French chocolate eclairs which my family loves. Making choux pastry and chocolate eclairs from the scratch was a great learning experience. Thanks Swathi for sharing this wonderful recipe.

Adapted from Alton Brown show

Courtesy Gale Gand, “Butter Sugar Flour Eggs” by Gale Gand, Rick Tramonto, Julia Moskin, Clarkson N. Potter Publishers, 1999

Ingredients

Filling:
Whole milk- 1 1/2cup
Vanilla essence- 1 tsp
Egg yolks- 3
Sugar- 1/2 cup
Corn starch - 2tbs
Unsalted butter- 1 tbs

Éclair’s Pastry:
Water- 1 cup
8 tablespoons (1 stick) unsalted butter
Salt- 1/2 tsp
Sugar- 1 1/2 tsp
All purpose flour- 1 cup
Egg-3

Chocolate Glaze:
Heavy cream- 1/2 cup
Dark chocolate- 4 ounce





To make the filling
In a medium saucepan, bring milk to a boil. Switch off the flame and let it cool down a bit. In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk and whisk until incorporated. Whisk in the remaining hot milk mixture, reserving the saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve.

To make the pastry
Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper. If you wish you can mark a 6 or 7 template and set aside.
In a large saucepan, bring the water, butter, salt and sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add  the flour and stir hard until all the flour is incorporated, and there is no lumps. Return to the heat and cook, stirring,continuously till it leaves the sides of the pan.  It will be greasy to touch but should not stick to your hands. Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer). Mix at medium speed. With the mixer running, add 3 eggs, 1 egg at a time.  Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining 1 egg and mix until incorporated.

Using a pastry bag fitted with a large plain tip, pipe fat lengths of dough onto the lined baking sheet, leaving 2 inches of space between them. Use your fingers to smooth out any bumps of points of dough that remain on the surface. Bake 15 minutes, then reduce the heat to 325 degrees and bake until puffed up and light golden brown, about 25 minutes more.Let cool in the oven by keeping the over door ajar for 20 minutes
To pipe in the filling use a plain pastry tip. Cut one side open and pipe the custard filling or make a hole in the end of each eclair (or just use your fingertip). Using a pastry bag gently pipe the custard into the eclairs, using only just enough to fill the inside.

To make the glaze
In a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat. Put the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Set aside and keep warm.
Dip the tops of the eclairs in the warm chocolate glaze and set on a sheet pan. Chill, uncovered, at least 1 hour to set the glaze. Serve chilled.



Try this
Hope you will all enjoy!

Pistachio cake with Lemon Curd Filling



Pistachio cake with Lemon Curd Filling

Pistachio cake with lemon curd filling has  wonderful flavor of pistachio and lemon. It is nutty and has a beautiful light green color. I made this cake a few days back for my hubby's birthday. To give the green color, I added a box of pistachio pudding mix along with powdered pistachio. Try this sweet,nutty and tangy cake. You will surely love it.

Ingredients
Cake flour- 2 1/2 cup
Pistachio pudding mix- 1 box (3.4 oz./9 g)
Baking powder- 1 1/2 tsp
Salt-1/2 tsp
Sugar- 1/2 cup
Egg-2
Butter- 4 tbs (1/4 cup)
Vanilla essence- 1 tsp
Milk- 1/2 cup
Pistachio crushed- 1/2 cup
( half for the cake and the rest for garnish)

Lemon curd filling ( recipe source: Joy of baking.com)
Eggs-2
Sugar- 1/2 cup
Lemon juice- 1/4 cup
Lemon zest- 1/2 tsp
Butter- 3 tsp

For the frosting
Confectionery sugar- 2 cup
Butter- 1/2 stick
Vanilla essence- 1/3 tsp
Lemon juice- a few drops
Whipping cream- 1- 2 tbs





To make the filling
Whisk together,egg,sugar,lemon juice and lemon zest. Using a double boiler method cook stirring continuously till it thickens. It will take about 7-8 minutes. Strain to remove lumps add butter and whisk till the butter melts and gets incorporated. Cover and chill till it is ready to use.

To make the frosting
Whisk sugar and butter,first in low speed and then increase the speed and beat for three minutes. Add vanilla and cream and beat for one more minute. Keep in fridge till it is ready to use.

To make the cake
Pre heat oven to 375 degree F
Whisk together, flour,pistachio pudding, baking powder and salt and set aside.
Whisk butter and sugar till pale and fluffy. Add egg one at a time and beat for three minutes till light and fluffy.
Mix in the flour mixture and the milk in little additions and gently fold in. Add half of the crushed pistachios and then transfer into prepared cake tins. Bake for 30 minutes or till a tooth pick inserted in the center comes out clean.
Cool for 10 minutes in the pan and then carefully insert the cake to a cooling rack and allow to col down completely. Cut the cake into two slices. Place one slice on the plate and gently pipe a outline with the frosting and then spread the lemon curd filling in the center. Place the second layer of the cake and spread the frosting. Garnish with the rest of the pistachios. Refrigerate for a hour before serving.

Try this
Hope you will all enjoy!

Goan Prawns Pickle



Goan Prawns Pickle

Pickled sea food like prawns and fish is often handy, especially when you are not in a mood for elaborate cooking. I have already posted a prawns pickle recipe shared by my mom. When I read about this spicy Goan prawns pickle, it sounded interesting and I decided to give it a try. It has a very unique taste and flavor,like the Goan Vindaloo and can be stored for over a month.

Recipe Source: Wendy Hutton (ed.) The Food of India, 1998.
Ingredients
Prawns- 1 1/2 pound
Oil- 1/2 cup
Cumin- 1/2 tsp
Pepper powder- 3/4 tsp
Turmeric powder- 1/2 tp
Onion- 1 medium
Garlic- 10- 12 cloves
Ginger- 3 one inch peices
Cardomon- 4
Chilly dried- 15
Cinnamon powder- 1/2 tsp
Vinegar- 3/4 cup


Soak dry red chilly in vinegar for about an hour. Grind all the rest of the ingredients except oil, prawns and turmeric powder into a fine paste. Do not add any water. If you need add more vinegar for grinding. Set this paste aside.
Marinate prawns with turmeric powder and 1/2 tsp salt. Heat oil in a pan and stir fry the prawns. Drain and set aside. In the same oil add the ground paste and salt and simmer in medium flame till oil separates. This will take 10- 12 minutes. Add the prawns and mix and simmer for one more minute and switch off the flame. Allow to cool and transfer into a glass containers. You can start using after two days.

Try this
Hope you will all enjoy!

Mango Ice Cream



Mango Ice Cream

Mango ice cream is a delicious treat for summer. If mangoes are in season you should definitely try making fresh home made mango ice cream.Creamy and rich mangoes add great flavor and taste to any dessert. This is an easy recipe if you have an ice cream maker.


Ingredients
Mango puree -  1 1/2 cup
Chopped mango- 3 tbs
Egg yolk-3
Lemon zest- 1/3 tsp
Milk- 1 cup
Heavy cream 2 1/2 cup
Sugar- 3/4 cup


Make a puree of mangoes and allow it to chill.
Heat half of the cream and milk in a heavy bottom Do not allow it to boil. Beat egg yolks and sugar. Gradually add 1/3 of the milk into the egg mixture stirring continuously. Add this egg mixture to the milk and bring back to simmer whisking continuously. When the mixture thickens into custard form ( it should coat the back of the wooden spoon) switch off the flame and strain it to take off any lumps and you get a smooth silky custard. Cover with a cling wrap. It should touch the top of the custard and allow to cool.
Once the custard is in room temperature mix in the rest of the heavy cream,lemon zest, chopped mangoes and the mango puree. Allow this mixture to chill for at least two hours.
Set the tub of the ice cream maker to chill in the freezer ( best if it is left to chill over night). Add the mixture and blend in the ice cream maker till you attain the desired consistency. It will take about 20 minutes. Once done transfer to the freezer for about an hour and serve.
Note:if you are making it without the ice cream maker , mix the custard and the cream and puree transfer the mixture into a freezer safe bowl and put in the freezer. Take out after two hour and blend so the the ice pieces breaks. Put back in the freezer for another two hours and continue the same process one more time or till you get the desired consistency.

Try this
Hope you will all enjoy!

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